Skip to main content
Main

Vermicelli Rissoles

A baked vermicelli cake with cheese, egg, breadcrumbs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Vermicelli Rissoles

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Boil the vermicelli in water until tender and all the water is absorbed.

  2. Add seasoning, the beaten egg, grated cheese, and breadcrumbs if the mixture is too moist.

  3. Form the mixture into 2 or 3 small cakes.

Bake

  1. Place small bits of butter on each cake.

  2. Bake in a preheated oven at 400°F (200°C) until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Cheese + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Vermicelli
Forms the bulk of the cakes and gives them their body once boiled and cooled.
Egg
Binds the mixture together so the cakes hold their shape.
Grated cheese
Adds flavour and richness, and helps the cakes brown in the oven.
Breadcrumbs
Absorb excess moisture so the mixture can be formed into cakes.
Butter
Adds fat that promotes browning and a rich flavour on the surface.

The step that matters

Absorb the water fully before shaping. If the vermicelli still holds liquid, the mixture stays wet and loose, so the cakes may not hold their shape or brown well. Breadcrumbs can soak up extra moisture when needed.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesCheese OmeletteCheese Omelette31 recipes